These Whole Wheat Oatmeal Chocolate Chip Cookies are the perfect, classic cookie made with some wholesome swaps. Using a mix of coconut oil and butter, plus coconut sugar, this cookie is packed with rich flavor everyone will love.
Post and photos updated September 2019; Same delicious recipe originally published December 2015.
Friends, my go-to and easy adaptable oatmeal chocolate chip cookie recipe comes with loads of flavor and is one of those recipes you just can’t go wrong with!
I mena, who doesn’t like oatmeal chocolate chip cookies?! I may prefer them over regular chocolate chip cookies, actually.
I just can’t get over the oat texture, the brown sugar and amazing flavor.
The Best Whole Wheat Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookie Ingredients
- rolled oats
- baking soda
- butter and coconut oil
- chocolate chips
How to Make Oatmeal Chocolate Chip Cookies with coconut oil and butter
I like to combine my ingredients separately to ensure all of the ingredients are even mixed.
Cream together coconut oil with butter and sugar. This is where you want to make sure your butter and coconut oil are only softened, NOT melted or your cookies will spread flat. Then add room temperature egg and vanilla.
NOTE: You can use all butter here, just not all coconut oil. Make sure the egg is room temperature for even mixing.
Add bowl of dry ingredients to wet ingredients until combined, then fold in chocolate chips. Now you’re ready to scoop the cookie dough onto your cookie sheets!
I always use a cookie scoop.
The cookie scoop is definitely a baker’s secret to perfectly shaped cookies. I typically will press the cookie dough into the bottom of the scoop until flat, then dispense onto lined baking sheet.
Bake cookies for about 10 minutes, rest on baking sheet for 2-3 minutes, then make sure to cool the cookies on a wire rack to set.
I truly cannot get enough of these!
This oatmeal chocolate chip cookie recipe is actually a take on these oatmeal berry cookies with some simple modifications.
Frequently Asked Questions About this Recipe
- Can I use all butter in this recipe? YES you can. I often make these with all butter for family and friends who don’t necessarily care for coconut.
- Can I use all coconut oil in this recipe? NO I do not recommend using all coconut oil, as the cookies won’t hold their shape as they do with using part butter.
- Can I use a different flour? The only flours here I recommend are whole wheat, whole wheat white, spelt flour or all-purpose flour. I do not recommend a grain-free flour here.
- Can I add nuts to this oatmeal cookie recipe? Yes, definitely! I would add about 1/2 cup chopped nuts.
- Why do I need a room temperature egg? Room temperature eggs mix more evenly into the batter. If using coconut oil and your egg is not room temperature, the coconut oil will solidify when the cold egg is added.
- How long will these cookies keep for? These cookies won’t last long, to be honest. Or at least they never do in my house! But they’ll be best if enjoyed within 10 days. Baked (and cooled) cookies freeze well if tightly wrapped. You can also freeze pre-scooped dough balls – just scoop the dough, freeze on baking sheet (spread out so they don’t freeze stuck together) and then when you go to bake, add about 2-3 minutes to baking time.
- 2 cups old-fashioned rolled oats (gluten-free if necessary)
- ¾ cup whole wheat flour1 (or whole grain gluten-free blend if necessary)
- ½ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup coconut sugar2
- ¼ cup dark (or light) brown sugar, packed
- 4 TBS coconut oil, softened3
- 4 TBS unsalted butter, softened
- 1 large egg, room temperature4
- 2 tsp vanilla
- 3/4 cup semi-sweet chocolate chips
- Preheat oven to 350ºF and line two large baking sheets with parchment paper, or silicone mat.
- In a medium bowl, combine oats, whole wheat flour, baking soda, and salt. Set aside.
- In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together sugars with softened butter and coconut oil. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 1-2 minutes, until coconut sugar crystals are less noticeable. (do NOT use melted oil and butter). Next add in egg and vanilla until combined.
- Add dry oat and flour mixture to large bowl of wet ingredients and combine until dough comes together. Using large wooden spoon, add in chocolate chips. (Or use stand mixer paddle)
- Using medium cookie scoop (or rounded heaping tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3 inches of space between cookie dough.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
- Store cookies in airtight container. Cookies will stay fresh up to one week (if they last that long).
1Whole wheat flour can be subbed with whole wheat white, or regular all-purpose but you may need about 1/4 cup more of all-purpose if subbing.
2You can replace coconut sugar with light brown sugar, but the flavor of the cookie may change slightly
3Make sure your oil and butter are only softened, not melted. The cookies will not maintain their shape if using melted butter. You can also use all butter here – but NOT all coconut oil.
4Use a room temperature egg, so the coconut oil does not solidify while combining. You could add in the oats and stir by hand at the end with the chocolate chips, but I liked that some of the oats get broken down when combined with the flour. I used my stand mixer when adding all of ingredients, and then use a large spoon to stir in the chocolate chips.
PRO TIP: I space my cookies in rows of 3 and 2, alternating every other, just to make sure cookies won’t spread into each other.
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8
- Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
QUESTION: If you could have one cookie for the REST OF YOUR LIFE?! What kind of cookie would it be??? I’m thinking I’d go with the good ole chocolate chip.
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photography by Roberta Dall’Alba